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Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

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The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

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The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

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Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

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Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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QVQ Medium Rare Brisket - Step by Step

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  • Top | #1

    QVQ Medium Rare Brisket - Step by Step

    Medium rare brisket in and of itself seems to be a contradiction. We’re so used to the low and slow, take it up to over 200* succulent but well done brisket that we all strive to master. But there is an alternative to the traditional, you can call it a poor man’s prime rib. About a year ago I did a side-by-side of traditional versus rare brisket but since then we have had occasion for questioning such an animal. As such I thought I’d do a step-by-step to re-introduce medium rare brisket.

    Of course for those who have done the QVQ pastrami, this is essentially the same basic methodology. Having said that then, the only realistic way to have medium rare, fully tender brisket is via the sous vide process. A long period of time spent in the sous vide bath is the substitute for the low and slow smoking that is required to turn connective tissue and fat into a rendered and delicious piece of meat.

    I’m at somewhat of an advantage because our local grocery chain HEB caters to us Texas brisket junkies. Not only do they deal a wide range of full packers, they always take and piece out flats and points trimming them to where they are ready to cook. Of course instead of $2.99/lb they ask more like $4.99/lb but if you consider the fact that the end result will be nearly prime rib roast like, that isn’t too terrible, given the price of over $10/lb for rib roast these days. So for my Sunday family meal, I picked up this Prime One fully trimmed 4# point section and started with a good overnight dry brine with kosher salt.

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    Once dry brined I seasoned with an abundance of pepper, and some granulated garlic and onion powders. Of course any seasoning you might prefer could be applied at this stage. I was smoking some ribs so the brisket went on with them at about 275*. When the internal got to about 125* I pulled it off the smoker, about 2 hours’ worth of cooking time. I wanted to give it as much time to take on as much smoke as it could and develop some bark. As you can see I got the beginnings of rendered fat and along with some bark formation.

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    After a bit of a rest to cool down, I bagged then double bagged it to assure no leakage during the long bath. It then went into the sous vide bath at 130* for the next 52 hours. There are some who say to keep it there for as long as 72 hours. I really don’t think that’s necessary given the fact that it’s a prime piece of meat. The original recipe I began with was from Kenji and his recommendation of 52 hours works just fine.


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    Did the pinch test at the end of the bath time and plunged it into an ice bath for about 30 minutes. It went into the frig for a couple of days until I could get around to the final Q of the QVQ process on the weekend. Before its final smoke, I pulled it out of the bag and gave it another heavy dose of seasoning (including a dusting of Hank's Beef rub !!).

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    Fired up my 18” WSM (it was the only one clean) and added some mesquite wood chunks. I wanted an aggressive smoke for the final stage. Any type of wood that you think would give the flavor profile you enjoy would be appropriate.

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    Now here is the method I use for the final smoking. I started out rather slowly, about 220* and got the meat on rather cold at around 36*. I slowly ramped up the heat and eventually got the temp up to about 275* over the next two hours. I really wanted to re-set the bark and let the polymerization process re-develop as deeply as possible without exceeding my 130* to 132* original cook temps for a medium rare finish.

    I reached the final temp in about 2 hours of slow smoke, bark came out really pronounced and the meat took on a good deal of smoky taste.

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    Final result was as predicted. Fat was rendered, medium rare finish, tender and delicious. Even took on a smoke ring !!! I’d put the end result up against any low and slow conventional brisket out there. If you’re interested in trying something new and have the time, give this a try. We really enjoy the way it turns out. The beefiness of brisket, with the tenderness of rare prime rib. Troutman is out !!!!

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  • Top | #2
    Wow... That looks great. Thanks for doing the experimenting!

    Comment


    • Top | #3
      Outstanding

      Comment


      • Top | #4
        Very nice. I love medium rare brisket.

        Ive been finishing QVQ hot, say 350F pit with the thought that a large thermal gradient gets the outside hot before the inside can catch up.

        Looks like lower works great too.
        Just shows us that we shouldn’t be satisfied with any process for too long. There are always variables to play with and tests to perform. Don’t want to be creating new “husband’s tales” as
        Meathead would say. Hard to optimize multiple day cooks because of time and variables.

        I do do like that with med-rare QVQ the leftovers don’t get dry. The only problem is you’ve got to make enough to ensure leftovers. :-)

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Hot finish = better bark, smaller gradient between bark and med rare interior.

          Consider, if you sear it really hot, you won't get smoke flavor, but you will get a hard sear, which is essentially thin, concentrated bark. The lower the temp, the more opportunity for heat to cook the interior, but more smoke flavor. The 350 seems to be able to the sweet spot for traditional bark density and smoke flavor.

        • Troutman
          Troutman commented
          Editing a comment
          I got pix that show otherwise...show me your wears. Bark is the development or polymerization of the outer crust of the protein. At higher temps I make the argument that you are doing nothing but charring the very outer layer of seasoning. Sure it may look better, but every time I try it the internal temperature wants to shoot above the 135* mark. So I guess we can agree to disagree.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Bark is both polymerization AND Maillard reaction.
          https://amazingribs.com/more-techniq...s-us-howl-more
          Eventually the rub begins to dry, the Maillard reaction kicks in and the chemistry of the outer layers begin to change. The Maillard reaction works best at high temps, but it can still occur, slowly, at low temps.

          Tell Meathead.

      • Top | #5
        Looks like a great job.

        Comment


        • Top | #6
          Wow! That sounds/looks amazing! This is the one thing that really tempts me to get into SV.

          Comment


          • Fire Art
            Fire Art commented
            Editing a comment
            Soft boiled Eggs 145 for 1 1/2 hrs is enough reason his Brisket over the top

          • Red Man
            Red Man commented
            Editing a comment
            Over the top is how I roll! 😁

          • BBQ_Bill
            BBQ_Bill commented
            Editing a comment
            I highly recommend getting one. I had a grass fed brisket that was WAY too thin and fatless to simply smoke, but SV along with some low temp smoking made it come out super, plus SV steaks are the bomb. The "edge to edge doneness" control is unbeatable.

        • Top | #7
          Thanks for the fantastic and detailed description of your process Troutman. Can't wait to give this a try.
          Last edited by theroc; April 12th, 2019, 06:23 PM.

          Comment


          • Top | #8
            I am cooking 2 briskets this weekend for a party. I am really tempted to QVQ one of them. Thanks for clearly laying out your process it is very understandable!
            I have copied and placed it in my google drive file.
            i noticed you did not hold it in a Cambro any reason for that?

            Comment


            • BBQ_Bill
              BBQ_Bill commented
              Editing a comment
              Agreed, very informative. Thanks much!

            • parkerj2
              parkerj2 commented
              Editing a comment
              you also don't need to rest post sous-vide, according to most resources I've read. something about juices already being distributed evenly due to the method. too much science for my small brain.

            • Polarbear777
              Polarbear777 commented
              Editing a comment
              The hold for traditional process is to extend the time the meat is hot and that allows for more collagen breakdown without increasing the time at high temp. In this case the extended time under SV takes care of all that.

          • Top | #9
            Thank you for the write-up and the pictures! My stomach is growling right now. I really have to try this method.

            Comment


            • Top | #10
              I say this post was well done, but it’s medium rare. Nice write up.

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Thanks bud, you have had a lot of influence over my SVd techniques and understanding.

              • jecucolo
                jecucolo commented
                Editing a comment
                Funny

            • Top | #11
              Thanks again for your insightful and inspiring contributions.

              Comment


              • Top | #12
                Great write up Troutman! I am going to give with a whirl sometime. Great photos!

                Comment


                • Top | #13
                  Troutman i think you need to put a QVQ brisket or pastrami recipe on the free side. We’ve been doing this ever since PKBs interview and while there still is room for tweaking, its too good for folks not to try.

                  Only issue is that’s it’s not so much a “recipe” as a “process”, because ingredients aren’t the thing that makes the difference.

                  https://pitmaster.amazingribs.com/fo...vq-pastrami”

                  https://pitmaster.amazingribs.com/fo...s-vide-chuckie



                  Comment


                  • Top | #14
                    What i like about the process is there seems to be an abundance of time for napping. Very nicely presented.

                    Rhet

                    Comment


                    • Thunder77
                      Thunder77 commented
                      Editing a comment
                      @Polarbear77, you can’t make anything foolproof, because fools are so ingenious! 😜

                    • NapMaster
                      NapMaster commented
                      Editing a comment
                      Polarbear777 I guess that leaves me out. 😂

                    • Polarbear777
                      Polarbear777 commented
                      Editing a comment
                      I did use the word “almost” on purpose. :-)

                  • Top | #15
                    Reviving this thread. Tomorrow I am going to do the first step of the QVQ brisket. I have a Costco Prime packer, 11lbs, trimmed down to 7. I took a few inches of the flat for a future Pho and kept some of the scraps for the Pho broth. Rendered a bunch of the fat for Beef Love.

                    Did the dry brine late today. Will put on the smoker tomorrow and get some bark going, 2 hours or so. Will use a combination of hickory and cherry.
                    My plan is to SV at 135F for 48-50 hours. I want more medium/steak like. Do the quick chill and put in the fridge until the final smoke on Monday. Since I will have the KBQ running, I will also put a few chicken halves on for dinner.
                    Pics to follow ;-)

                    Comment


                    • Troutman
                      Troutman commented
                      Editing a comment
                      Good luck, look forward to the results !!

                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      Go longer. Or at least pinch at 48 and see what you think.

                    • JGrana
                      JGrana commented
                      Editing a comment
                      Thanks guys. Potkettleblack, yes, I have been reading other SV brisket articles. Kenji goes as long as 72 hours at 135, Anova at least 50 hours. I will start the pinch test at 50 and go from there.
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